Ingredients
- 20 black kalamata olives
- 6 fillets of anchovies
- 1 garlic (cloves)
- 1 bunch basil leaves (fresh)
- 525 gr tomatos (plum)
- 130 gr spaghetti
- 60 ml olive oil
- 14 gr parsley (finely chopped)
- 9 gr heaping capers
- 1 gr pepper flakes (crushed red)
and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
